Spicy Carrot Fries with Lemon Cumin Yogurt Sauce
A quick and easy macro friendly side that comes together fast and tastes amazing! These Spicy Carrot Fries with Lemon Cumin Yogurt Sauce are sure to please.
For the Spicy Carrot Fries
- 1 ½ lb carrots cut into “fries” (705 g)
- 1 Tbsp olive oil 15 g
- 2 tsp dried parsley
- 1 ½ tsp kosher salt
- 1 ½ tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chipotle chili powder
- ½ tsp onion powder
For the Lemon Cumin Yogurt Sauce
- ⅓ cup non- fat Greek yogurt 85 g
- 1 Tbsp fresh parsley minced (4 g)
- ½ Tbsp lemon juice 7 g
- 1 Tbsp non-fat milk to thin 15g
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp chili powder
- Pinch of kosher salt
Preheat the oven to 425º. Cut your carrots into fry-shaped strips by first cutting large carrots in half or thirds length wise. Standing each piece on its end, slice them into long flat slices, then cut each slice into fries. (Peeling is optional, I like the skin.)
Lay cut carrots on a large sheet pan making sure not to crowd. Spray with 15 grams or 1 Tbsp of olive oil, and sprinkle with dry spices. Toss well and roast for 15 minutes or until tender. I like to broil for an additional 3-5 minutes to try and get a little more color on them.
Combine all ingredients for the lemon cumin yogurt sauce in a small bowl.
Remove carrots from the oven and transfer fries to a dish. Sprinkle with fresh parsley and serve with lemon cumin yogurt sauce.
Lemon Cumin Yogurt Sauces Macros: Serves 4, 30 g each. 12 cal, 1 c, 0f, 2.4p
MFP: Lillie Eats and Tells Spicy Carrot Fries
MFP: Lillie Eats and Tells Lemon Cumin Yogurt Sauce
Serving: 100g | Calories: 103kcal | Carbohydrates: 16.6g | Protein: 2.1g | Fiber: 6.2g | Sugar: 10.4g